Page 1
KCP100
Issue 1/08
Kambrook warrants the purchaser against defects
in workmanship and material for a period of 12
months from the date of purchase (3 months
commercial use).
Guarantee and purchase receipt for this product
are to be retained as proof of purchase and
must be presented if making a claim under the
Kambrook guarantee.
Kambrook reserves the right to replace or repair
the appliance within the warranty period.
Warranty does not apply to any defect,
deterioration, loss, injury or damage occasioned
by, or as a result of the misuse or abuse, negligent
handling or if the product has not been used in
accordance with the instructions. The guarantee
excludes breakages and consumable items such as
kneading blades.
This warranty is void if there is evidence of the
product being tampered with by unauthorised
persons.
If the product includes one or a number of
accessories only the defective accessory
or product will be replaced. In the event of
Kambrook choosing to replace the appliance, the
guarantee will expire at the original date, i.e. 12
months from the original date of purchase.
In Australia, this KAMBROOK Guarantee is
additional to the conditions and guarantees which
are mandatory as implied by the Trade Practises
Act 1974 and State and Territory legislation.
For service, spare parts or product information
in Australia, please call KAMBROOK on the
Customer Service Line; 1300 139 798.
For service, spare parts or product information
in New Zealand, please call KAMBROOK New
Zealand; 0800 273 845. For spare parts phone
0800 273 845.
If claiming this guar antee the product must be
returned fre ight prepaid.
Kambrook - Australia
461 Plummer Street, Port Melbourne, 3207, Australia
Customer Service Line 1300 139 798
Customer Service Fax 1800 621337
Kambrook - New Zealand
Private Bag 94411, Greenmount, Auckland, New Zealand
Customer Service Line/Spare Parts 09 271 3980
Customer Service Fax 0800 288 513
KAMBROOK 12 MONTH REPL ACEMENT WARRANT Y
Register your warranty at www.kambrook.com.au /service.asp
Cookie Factory
KAMBROOK 12 MONTH REPLACEMENT WARRANTY
YOUR PURCHA SE RECORD (Ple ase complete)
DATE OF PURCHASE
MODEL NUMBE R
SERIA L NUMB ER
PURCHASED FROM
Attach a c opy of the pur chase rece ipt here .
(Ple ase don’t retu rn purcha se record unt il
you are maki ng a claim. )
Due to cont inual improve ment in design or o therwise, t he product you pur chase may diff er slightly fro m the illustra tion in this book . Issue 1/0 8
KCP100_COOKIE FACTORY_FA.indd 2-3 30/5/08 11:47:59 AM
Page 2
4 5
KAMBROOK SAFETY
Welcome to Kambrook and your new Cookie
Factory.
At Kambrook we believe that the safe
performance of our products is the first priority
in any consumer product so that you, our valued
customer, can confidently use and trust our
products.
We ask that any electrical appliance you use
be operated in a sensible fashion with due care
and attention placed on the following important
operating instructions:
IMPOR
TANT SAFEGUARDS FOR YOUR
COOKIE FACTORY
Carefully read all instructions thoroughly before
operating the Cookie Factory and retain them for
future reference.
The Cookie Factory is for household use only.
Remove and safely discard any packaging material
and promotional labels before using the Cookie
Factory for the first time.
Do not place the Cookie Factory on or near
a hot gas or electric burner, or where it could
touch a heated oven. Do not place it in direct
sunlight.
Always ensure 3 x AA alkaline batteries are
properly inserted into the Cookie Factory
before use. The appliance will not operate unless
properly assembled.
Do not use new batteries with old batteries;
change all batteries at the same time when they
run out of power.
Always remove the batteries if the Cookie
Factory will not be used for an extended period
of time.
Ensure batteries are disposed of correctly.
Keep the appliance clean. Refer to care and
cleaning (page 8).
Do not use harsh abrasives or caustic cleaners
when cleaning this appliance.
This appliance is not intended for use by person
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience
FEATURES OF YOUR KAMBROOK COOKIE FACTORY
Hanging loop
Battery Compartment (3 x AA batterie s)
‘ON’ But ton
Main Body
Press Disc
Dough Barrel
1.
2.
3.
4.
5.
6.
Disk/ Tip Adapter
Locking Disk
Cookie Disc s
Decoration Tips
Shaft ( not shown)
Dough Barrel Cover (not shown)
7.
8.
9.
10.
11.
12.
and knowledge, unless they have been given
supervision or instruction concerning use of the
appliance by a person responsible for their safety.
Children should be supervised to ensure that
they do not play with the appliance.
Close supervision is required at all times when
operating the Cookie Factory near children.
Any maintenance other than cleaning should be
performed at an authorised Kambrook Service
Centre.
4
3
1
2
9
7
5
6
10
8
KCP100_COOKIE FACTORY_FA.indd 4-5 30/5/08 11:47:59 AM
Page 3
6 7
OPERATING YOUR KAMBROOK
COOKIE FACTORY
Before first use
Remove and safely discard any packaging material
and promotional labels.
Wipe the outside of the cookie factory main
body with a soft, damp cloth and dry thoroughly.
Wash all of the attachments (Locking Disc, Shaft,
Press Disc, Dough Barrel, 10 x Cookie Discs,
4 x Decoration Tips, Disc/Tip Adapter and Dough
Barrel Cover) in warm, soapy water. Rinse and dry
thoroughly.
NOTE: Never i mmerse the Main Body or B atter y
Compart ment of the Cookie Factory in water or any
other liquid. Do not place any part of the Cookie
Factory in the dishwasher.
T
o assemble the Cookie Factory
Slide the B atter y Compar tment open and
remove from the Main Body. Insert 3 x AA
batteries, ensure the polari ty of each b atter y
is correctly aligned according to graphics.
Insert t he Battery Comp artme nt back into
the Main Body, push in fully until ‘clicks’
i
nto place.
Insert and align the Locking Disc w ith the
tabs in the a ssembly area.
1.
2.
Insert t he Shaf t fully into the Main Body until
the Press Disc sits flush against the Lock ing
Disc.
Insert t he Dough Barrel into the assembl y
area, alig ning the tabs of the Dough Barrel
with the grooves of the Lock ing Disc and
Press Disc.
Turn the Dough Barre l clockwise until it
locks into position.
Insert t he Disc /Tip Adapter, turn clock wise
into the lock position.
Insert t he Dough Barrel Cover.
The Cookie Factory is now ready to use.
Using the Cookie
Factory
Select one of the Cookie Discs.
Remove the Dough B arrel Cover. Turn the
Disc/ Tip Adap ter anti-clock wise to remove.
Place the Cookie Disc, r idged side facing
downwards, into the Disc /T ip Adapter.
Re-inser t the Disc /T ip Adapter back on to
the Dough B arrel and tur n clockw ise into
the lock posi tion.
3.
4.
5.
6.
7.
1.
2.
3.
4.
Turn the Dough Barre l anti-clockwise to
unlock and remove from Main Body.
Fill the dough barrel wit h freshly made
cookie dough (see recipes, page 10 ) using
a spatula .
Re-att ach the Dough Barrel into the
assembly area, aligning the ta bs of the Doug h
Barrel with the grooves of t he Locking Disc
and Press Disc . Turn the Dough Barrel
clockwise until it locks into position.
Hold the main body fir mly in an upright
position. Press and hold t he ‘ON’ B utton for
approximately 10 seconds (depending on the
thickness of the dough and the fullness of the
Dough Barrel) until Press Disc compresses
dough toward s the bottom of the Dough
Barrel and it begins to extrude through the
cut-out of the Cookie Disc.
When ready to commence making cookies
hold the Main Body in an upright position
with the base of the Disc /Tip Adapter in
firm cont act with an un-greased baking tray.
Press and hold t he ‘ON’ Button until your
desired cook ie thickne ss and shape is formed
(approxim ately 4 -6 seconds). Release the
‘ON’ But ton and wait 1-2 seconds before
lifting up the Cookie Factor y and moving to
a new position on the baking sheet. Repeat
this process, leaving ap proximately 2cm
space between each cookie.
Note: Practice makes perfect with the Kambrook
Cookie Fac tory. It may take a few attempts until
you achieve the results you desire.
5.
6.
7.
8.
9.
Continue making cookies with the same
Cookie Disc , or to change shapes select a
differe nt Cookie Di sc. If a new Cookie Disc
is to be inser ted and dough remains in the
Dough Barrel, repeat steps 2- 4 of ‘Using
the Cookie F actory’ (page 4 ) and procee d
making cookies with the new shape Cookie
Disc.
To refill the Dough B arrel when it becomes
empty it is necessar y to remove the Dough
Barrel and re turn the Shaft and Press Disc
back to the original posi tion before adding
more dough, re fer to steps 3-4 of (page 4 )
‘Before f irst use’. Follow s teps 5 -7 of ‘Using
the Cookie F actory’ to fill Dough Barrel.
Continue making cookies.
Helpful tips
Practice m akes perfect with the Cookie
Factory. It may take a few attempts unt il you
achieve the results you desire.
For best results, only use freshly m ade
dough. For best result s follow the recipes
provided in this instruc tion book let (page
10). Using store- bought refrigerated cookie
dough is not recommended for the Cookie
Factory.
Refrigerate the dough for 10-15 minutes if
it is too stic ky. Refrigerating cookie dough
overnight is not recommended.
Each barrel of dough makes approximat ely
25 cookies . This may var y depending on
the recipe used, thick ness and shape of the
cookies being made.
10.
11.
1.
2.
3.
4.
KCP100_COOKIE FACTORY_FA.indd 6-7 30/5/08 11:48:01 AM
Page 4
8 9
Using the decorating tips
Use the Decorating Tips to decorate cookies and
other desserts.
Follow the steps for ‘Using the Cookie Factory’
and insert your chosen Decorating Tip into the
Disc/Tip Adapter.
Fill the Dough Barrel with freshly made icing (see
recipes, page 8).
A steady hand and some patience are required
when decorating cookies and cakes. Practice
makes perfect.
CARE AND CLEANING
It is essential that the Cookie Factory is cleaned
after every use to maintain optimal performance.
Follow these simple steps for cleaning.
Turn the Disc/ Tip Adapter anti- clock wise
and remove from Dough Barrel.
Remove Cookie Disc or Decorat ing Tip from
the Disc /Tip Ad apter.
Turn the Dough Barre l anti-clockwise to
remove from the Main Body.
Hold onto the Press Disc and gently pull to
remove the Shaft from the Main Body.
Turn the Locking Disc anti-c lockwise and
remove it from the M ain Body.
Remove batteries from Battery
Compartment before cleaning Main Body.
Use a damp cloth to wipe the exterior of
the Main Body and dry t horoughly. Ensure
to clean around the assembly area of t he
main body to remove any dough that may
have become lodge d. Be careful that water
does not get in to the internals of the Cookie
Factory.
Wash all the attachments (Locking Disc,
Shaft, Press Disc, Dough Barrel, Cookie Discs
and/or Decoration Tips, Disc/Tip Adapter
and Dough Barrel Cover in warm, soapy
water. It may be necessary to use a soft brush
to remove dough lodged in crevices of the
attachments.
Rinse well and dry thoroughly.
NOTE: Never i mmerse the Main Body or B atter y
Compart ment in water or any other liquid.
NOTE: Do not wash any part s or accessories of the
Cookie Fac tory in d ishwasher.
NOTE: Clean the Cook ie Factor y immediately after
use. It is difficult to clean of dough has dried and
hardened.
Storage
Always remove the batteries before storing if the
Cookie Factory will not be used for an extended
period of time.
Store the Cookie Factory out of direct sunlight.
Note: The Hanging Loop ma kes storing t he Cookie
Factory easy and convenient. Hang on a hook in a
safe place such as a kitchen cupboard.
1.
2.
3.
4.
5.
6.
7.
8.
9.
HINTS FOR WEIGHING AND
MEASURING
Care should be taken when weighing and
measuring ingredients to achieve accuracy and
consistency.
Recipes in this instruction book have been
developed using Australian metric weights and
measurements.
The New Zealand tablespoon is 5ml less than the
Australian tablespoon, so care should be taken
when measuring ingredients to compensate for
the variance. For example, 1 Australian tablespoon
= 1 New Zealand tablespoon + 1 New Zealand
teaspoon.
AUSTRALIAN METRIC MEASUREMENTS MLS
1 TEASPOON 5
1 TABLESPOON 20
1 CUP 250
NZ METRIC MEASUREMENTS MLS
1 TEASPOON 5
1 TABLESPOON 15
1 CUP 250
Metric weighing scales
For consistent results it is recommended that a
set of metric weighing scales be used to weigh
larger quantities as they provide greater accuracy
than measuring cups.
Tare (zero) the scales with the container in
position then spoon or pour ingredients in until
the desired weight is achieved.
Metric measuring cups and spoons
If using graduated metric measuring cups, it is
important to spoon the dry ingredients loosely
into the required cup. Do not tap the cup on the
bench or pack the ingredients into the cup unless
otherwise directed. Level the top of the cup with
a knife. When using graduated metric measuring
spoons, level the top of the spoon with a straight
edged knife or spatula.
Metric liquid measuring jugs
If using a graduated, metric measuring jug, place
jug on a flat surface and check for accuracy at eye
level.
KCP100_COOKIE FACTORY_FA.indd 8-9 30/5/08 11:48:01 AM
Page 5
10 11
BASIC ALMOND COOKIE
Makes 60 (approx)
50g butter, softened
50g margarine
½ cup (70g) icing sugar
1 x 60g egg
1 cup (100g) almond meal
1¼ cups (190g) plain flour
Pre-heat oven to 180ºC.
Cream butter, margarine and icing sugar until
light and fluffy. Add in egg and beat well.
Sift together almond meal and flour. Fold in
flour and almond meal mixture one spoonful
at a time until smooth dough is formed.
Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
Hold the cookie factory upright in contact
with an ungreased baking tray. Press ‘ON’
button and hold until cookie forms desired
shape and thickness.
Bake for 10-12 minutes until lightly golden.
Remove from baking tray and allow to cool
before decorating.
Variations:
VANILL A :
Add 1 teaspoon of vanilla extract, during step 2.
CHOCOL ATE:
Add ½ teaspoon of vanilla extract during step 2.
Add 2 tablespoons cocoa powder, during step 3.
SPICE :
Add ½ teaspoon vanilla extract, during step 2.
Add 1 teaspoon cocoa powder, 1 teaspoon
cinnamon, ½ teaspoon ground ginger, ¼ teaspoon
ground cloves and ¼ teaspoon nutmeg, during
step
3.
Decorating idea :
Dust cookies with icing sugar before serving.
1.
2.
3.
4.
5.
6.
RECIPES
VANILLA CUSTARD CREAMS
Makes 25 (approx)
125g butter, softened
¼ cup (35g) icing sugar
½ cup (75g) plain flour
¼ cup (35g) corn flour
¼ cup (35g) custard powder
Filling:
1 cup (140g) icing sugar
1 teaspoon vanilla extract
1 tablespoon hot water
Pre-heat oven to 180ºC.
Cream butter and icing sugar until light and
fluffy.
Sift together plain flour, corn flour and custard
powder. Gradually fold though dry ingredients
until mixture is just combined.
Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
Hold Cookie Factory upright in contact with
an ungreased baking tray. Press ‘ON’ button
and hold until cookie forms desired shape and
thickness
Bake for 10-12 minutes until lightly golden.
Remove from baking tray and allow to cool
completely.
To make filling, combine icing sugar, vanilla
extract and water in small bowl. Mix until
smooth.
Place a small dollop of filling on to the base
of one biscuit and sandwich together with
another. Allow to set.
1.
2.
3.
4.
5.
6.
7.
8.
CITRUS DELIGHTS
Makes 50 (approx )
125g butter, softened
1/3 cup (45g) icing sugar
1 teaspoon finely grated lemon rind
2 teaspoons lemon juice
½ cup (75g) plain flour
½ cup (75g) self raising flour
1 tablespoon corn flour
¼ cup (25g) almond meal
Pre-heat oven to 180ºC.
Cream butter and icing sugar until light and
fluffy. Add lemon rind and juice, beat well.
Sift together plain flour, self raising four, corn
flour and almond meal. Gradually fold though
dry ingredients until mixture is just combined.
Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
Hold Cookie Factory upright in contact with
ungreased baking tray. Press ‘ON’ button and
hold until cookie forms desired shape and
thickness.
Bake for 10-12 minutes or until lightly golden.
Remove from baking tray and allow to cool
completely.
Variation:
Replace lemon with the same quantity of orange
or lime rind and juice.
1.
2.
3.
4.
5.
6.
SWEET MAPLE TREATS
(GLUTEN,
NUT & EGG FREE)
Makes 50 (approx )
125g butter, softened
1 teaspoon vanilla extract
1
/3 cup maple syrup
1½ cups (270g) rice flour (gluten free)
½ cup (70g) corn flour (gluten free)
Pre-heat oven to 180ºC.
Cream butter, vanilla and maple syrup until
light and fluffy.
Sift together rice flour and corn flour. Fold in
dry ingredients until mixture is just combined.
Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
Hold Cookie Factory upright in contact with
ungreased baking tray. Press ‘ON’ button and
hold until cookie forms desired shape and
thickness.
Bake for 8-10 minutes or until lightly golden.
Remove from baking tray and allow to cool
completely.
1.
2.
3.
4.
5.
6.
RECIPES
KCP100_COOKIE FACTORY_FA.indd 10-11 30/5/08 11:48:01 AM
Page 6
12
RECIPES
13
CHOC – PEPPERMINT CRISPS
(GLUTEN
FREE)
Makes 50 (approx )
125g butter, softened
¾ cup (105g) icing sugar (gluten free)
1 x 60g egg
½ teaspoon peppermint essence
½ teaspoon vanilla extract
1 cup (180g) rice flour (gluten free)
1 cup (140g) corn flour (gluten free)
¼ cup (35g) cocoa
Pre-heat oven to 180ºC.
Cream butter and icing sugar until light and
fluffy. Add in egg, peppermint and vanilla
essence. Beat well.
Sift together rice flour, corn flour and cocoa.
Fold in dry ingredients until mixture is just
combined.
Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
Hold Cookie Factory upright with in contact
with ungreased baking tray. Press ‘ON’ button
and hold until cookie forms desired shape and
thickness.
Bake for 8-10 minutes. Remove from baking
tray and allow to cool completely.
Decorating idea :
Melt 250g good quality dark eating chocolate.
Dip half of each biscuit into chocolate, place on
non-stick baking paper or aluminium foil and allow
chocolate to set.
1.
2.
3.
4.
5.
6.
ROYAL ICING
1 egg white
1½ cups (210g) icing sugar, sifted
¼ teaspoon lemon juice
Food colouring (optional)
Beat egg whites until just foamy. Gradually add
icing sugar, beating well after each addition.
Continue to beat until desired consistency,
then add lemon juice and combine.
To make different colours separate icing
mixture into small bowls. Add 1-2 drops of
the desired food colouring to and stir through.
Assemble Cookie Factory with desired
Decorating Tip and fill Dough Barrel with icing
mixture.
Press ‘ON’ button to extrude icing.
Note: Cover royal icing with plast ic wrap if not in use,
this prevent s the icing hardening and forming a crust .
1.
2.
3.
4.
RECIPES
BUTTER CREAM ICING
125g butter, softened
1½ cups (210g) icing sugar, sifted
1 tablespoon milk
Cream butter until light and fluffy. Continue to
beat and gradually add in icing sugar and milk.
Assemble Cookie Factory with desired
Decorating Tip and fill Dough Barrel with icing
mixture.
Press ‘ON’ button to extrude icing.
Variations:
VANILL A :
Add ½ teaspoon vanilla extract to creamed
mixture.
CHOCOL ATE:
Add 2 tablespoons cocoa to creamed mixture.
1.
2.
3.
CREAM CHEESE
FROSTING
125g cream cheese, softened
1 cup (140g) icing sugar, sifted
Beat cream cheese until light and fluffy.
Continue to beat and gradually add in icing
sugar.
Assemble Cookie Factory with desired
Decorating Tip and fill Dough Barrel with icing
mixture.
Press ‘ON’ button to extrude icing.
Variation:
Add finely grated zest of one lemon, lime or
orange.
1.
2.
3.
KCP100_COOKIE FACTORY_FA.indd 12-13 30/5/08 11:48:01 AM
Loading...